All About Beer Magazine September 2008 Issue

Volume: 29 - Issue: 4

Features

Every glass of beer holds a number of miracles: the malt, so willing to turn its own starch reserves into fermentables; the perfect bitterness of hops that just happens to be a passable preservative as well; the complex protein chemistry that allows foam to form and remain just so, until the glass is drained. But... View Article

Classic Retros: the same as they ever were Utica Club “We drink all we can, the rest we sell.” Pabst Blue Ribbon “Thirty-three fine brews blended into one great beer.” Miller High Life “The Champagne of bottled beers.” Point Special “When you’re out of Point, you’re out of town.” Huber Premium “Premium means exceptional quality.”... View Article

Captain Frederick Pabst Mansion. The 19th-century home of the man who gave us PBR is open for tours. On Oct. 10th, it will host Retro Night, a dinner featuring grilled brats and a walk down memory lane. Tickets and info: 414-931-0808.2000 W. Wisconsin Ave., Milwaukee. Yesterbeer.com. The born-on date at this Web site is pre-1960,... View Article

Ten years ago, some junior poli-sci major at Reed College in Portland, OR, slapped a dollar bill on the bar at the Lutz Tavern and raised his middle finger to the whole corporate/yuppie beer establishment. Heineken? Budweiser? Microbrews? Bleep that shit—Pabst Blue Ribbon, man! And, thus, one of the most perplexing trends in American consumerism... View Article

When most people today think about New Zealand, beer is probably not the number one image conjured up. Instead, the Lord of the Rings film trilogy probably springs first to mind, and they did wonderfully showcase the island nation’s wide and varied landscapes and unique native flora and fauna. In the years following the release... View Article

In a world of refined and sophisticated beercraft, the most cutting-edge beers today may also be the most reckless. They shun laboratory yeast strains. They scoff at sanitation. They are ancient, magical and funky—almost mythological. They are known as wild ales.

Americans who are told that Fosters is “Australian for beer” may scratch their heads with confusion when they land on our shores expecting to be greeted with barbequed shrimp and “Australia’s beer.” They would be hard-pressed to find the blue, white and gold label during their visit Downunder and they definitely won’t find the famous... View Article

Departments

There is no denying the popularity of wheat beers these days, but they are as old as beer itself. Bavarian weizenbier, Berliner weisse, Belgian witbier, American wheat ales and lambic are all familiar wheat-based beers. Wheat even finds a supporting role in odd brews, adding complexity and lending its matchless ability to enhance head formation... View Article

Nearly two decades ago, as he took up a job as an agricultural consultant in Manteo, NC, Uli Bennewitz was persuaded by his brother back in Bavaria that a restaurant that brewed its own beer—a brewpub—would be a sure winner in his new home in America. The brewing equipment was en route to North Carolina... View Article

It’s easy to overlook places close to home. Maryanne’s dad used to lament how many people who grew up just a short bus or train ride from New York City and never visited the Statue of Liberty or the observation deck atop the Empire State Building. The same goes for beer traveling. With the soaring... View Article

Brauhaus Faust Miltenberg, Germany Imported by: Schwelmer Beer Imports Brooklyn, NY Available: MA, PA, NY, VA, NC, GA, FL, IL, NJ, CA, WA Brewed in the scenic town of Miltenberg, famous for its well-preserved half-timbered houses, some dating back to the 12th century. This beer is sold in Germany under the family name “Faust.” Alcohol... View Article

Napa Smith Brewery Napa, CA Available: CA The winemaking regions of California, such as the Napa Valley, also support a healthy community of microbreweries, including the new Napa Smith Brewery. Alcohol (vol.): 5.3 Alcohol (wt): 4.2 Color: 16 Bitterness: 21 Original gravity: 1051